Citric acid as pretreatment in drying of Pacific Lion’s Paw Scallop (Nodipecten subnodosus) meats

Pacific Lion’s Paw Scallop meats were dried at 50, 60, and 70 °C after pretreatment in citric acid at pH 3 during zero (control), one, and three hours. Immersion in the acid solution reduced the scallop pH from 6.20 to 5.99 (1 h) and 5.88 (3 h) and directly affected the drying times. At 50 °C drying times were 22, 10 and 8.5 h, at 60 °C they were 15, 9.5 and 8 h, and at 70 °C they were 13, 8 and 6 h for control, 1 h, and 3 h of acid treatment. Drying times were considerably reduced as acid immersion time increased. The drying temperature had no significant effect (p ⩾ 0.05) on colour and texture, whereas the acid treatment had a significant effect (p < 0.05), with the control scallops having greater hardness and a more intense dark colouration than those treated with acid (p < 0.05). The citric acid treatment in drying meats of scallops is a good option to decrease the drying times and therefore the process cost. Moreover, the final product has a better colour because the acid treatment reduces Maillard reaction.